All-Grain - Bee Cave Brewery Oktoberfest Ale - Page 3

jay415 · 10-19-2008, 01:09 AM

Edwort what is your aeration process?

**EdWort** · 10-19-2008, 07:55 AM

Quote:

Originally Posted by jay415

Edwort what is your aeration process?

I use 30-45 seconds of pure O2 using this.

WILLIAM'S OXYGEN AERATION SYSTEM @ Williams Brewing

jay415 · 10-20-2008, 03:29 AM

Nice setup. I think I am going to have to continue with the shake method. I ordered ingredients to brew this recipe. It will be my first all grain. Your hefe was going to be my first but I never got around to making it and I like oktoberfests better. I'll let you know how it turns out. I can't wait I haven't brewed anything since early July (besides apfelwein). I am also in the process of building a son of a fermentation chiller so I can get the temps perfect. I should have it complete before everything arrives from AHB.

Boerderij_Kabouter · 10-21-2008, 05:43 PM

This past weekend was my Oktoberfest party and I brewed this recipe to the T, and went grain to totally gone in 7 weeks! This beer was very good and mimicked the Oktoberfest style very well. It was a more fruity example than many of the lagered examples and reminded me a bit of Lakefront Brewery's O-fest this year. I think next time I would drop the fermentation temps down even lower to around 60 (I fermented around 63-65).

5 stars EdWort! This sold out and was appreciated by all

EDIT: BTW, I used Wyeast Koelsch yeast with a 2 quart starter

**EdWort** · 10-21-2008, 06:37 PM

Quote:

Originally Posted by Boerderij Kabouter

This past weekend was my Oktoberfest party and I brewed this recipe to the T, and went grain to totally gone in 7 weeks! This beer was very good and mimicked the Oktoberfest style very well. It was a more fruity example than many of the lagered examples and reminded me a bit of Lakefront Brewery's O-fest this year. I think next time I would drop the fermentation temps down even lower to around 60 (I fermented around 63-65).

Congrats! I'm glad everyone enjoyed it. My keg blew quickly again this year, but this time, I made 10 gallons. I did drop mine down to 60 this year and noticed a drop in the fruitiness. The malt really comes through.

The best part was dropping this wort right onto a cake from my Kölsch recipe. It took of in 3 hours.

Boerderij_Kabouter · 10-21-2008, 06:48 PM

I also made 10g.

I also kicked a 5g keg of Apfelwein and it was a huge hit.

jay415 · 10-25-2008, 12:38 AM

I can't wait to try this, I am all out of homebrew. (Due to poor planning and an 18month old at home) Grain should arrive 10/29 from Austin Home Brew.

Ed, By the way not to sound too anal about temp, but is the 65 then drop to 60 the actual fermenting temp in the carboy? or ambient temp around the carboy. I will be fermenting in my newly built Fermentation Chiller so should I set the temp to 65 for a week and then 60? or should I set it lower. Thanks again.

While I was sealing the chiller with aluminum tape my son thought I built him a fort.

**kebrown** · 11-02-2008, 07:40 PM

EdWort,

I brewed this beer on September 1st and kegged last week. I had my first taste today and it is great. It is the best beer I have brewed yet. Thanks for the recipe. One of the local clubs is having a competition. I am thinking of bottling this and entering it in the contest. What beer style and sub catagory would you think this beer would fall into within the BJCP guidelines?

Thanks again,

Keith

**EdWort** · 11-02-2008, 10:17 PM

I would enter it under Oktoberfest and under the Dusseldorf Altbier catagory just for kicks.

jay415 · 11-10-2008, 01:57 PM

OK Now I have a problem, I have all the ingredients to brew which I was planning on doing tomorrow. I made my starter a few nights ago and fermentation never started.

I had a gut feeling this would happen because when I opened the vial the contents were not under pressure like they normally are. I have no local store to get new White Labs yeast, and very limited time that I can brew. So I want to give it a go anyway. What would be your second or third choice in yeast? I have Nottingham on hand, and a local brew shop (30 min away) sells Wyeast but not White Labs. I can also get other dry yeasts. My brew room is currently 67 degrees, and I have a fermentation chiller so I can ferment colder. But warmer may be a problem this time of year. Thanks

Quote:

Originally Posted by Boerderij Kabouter

.....BTW, I used Wyeast Koelsch yeast with a 2 quart starter

Boerderij Kabouter: Is this the one you used? Wyeast Kolsch Ale 2565
http://www.austinhomebrew.com/product_info.php?cPath=178_21_77_327_156&products_ id=203